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Dutch Croquetten

Reviewed: May 3, 2011
This is not at all like the real dutch Kroketten. First off you need to use roast beef, not ground beef or veal. Cook your roast in a slow cooker for 6 hours untill it easily shreds. you want to cook the roast in beef bullion cubes and water (about 5-10 depending on size of roast ) once your beef is ready and cool. Add about 1-2 tbs of fresh chopped parsley, and 1-2 tbs of thyme, puree half a yellow onion and add to meat mix and a tsp of black pepper. Now to get the real kick that the dutch love you need a spice called " gehaktkruiden" which can be purchased at a dutch foods specialty store. If you cant get this add the paprika, but do try to find this dutch spice as it really does give it the flavor you need. and add to your taste. Set your beef aside and now make your "bechamel" sauce, in a sauce pan melt 1/3 c of butter, add 1/3 c of flour and mix in 1 c of warm milk ( preferably homo or 2%) add a pinch of salt to taste. this will make a paste that you add to the meat. mix in real well and store in fridge over night. shape into cylinders, roll in flour and dip in beaten egg then roll in the bead crumb coating, repeat . deep fry and serve with mustard. If you are not serving right away put in freezer and fry them when you need them. enjoy!
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